Greek Chicken Bowls (Printable Version)
Herbed grilled chicken with rice, fresh vegetables, feta, and tzatziki in a Mediterranean bowl.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - 1/2 tsp paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Rice
10 - 1 cup basmati or long grain rice
11 - 1 3/4 cups water
12 - 1 tbsp olive oil
13 - 1/2 tsp salt
→ Fresh Vegetables
14 - 1 small cucumber, diced
15 - 7 oz cherry tomatoes, halved
16 - 1 small red onion, thinly sliced
17 - 1.75 oz Kalamata olives, pitted and halved
18 - 1.75 oz feta cheese, crumbled
→ Tzatziki Sauce
19 - 4.4 oz Greek yogurt
20 - 1/2 small cucumber, grated and squeezed dry
21 - 1 tbsp fresh dill, chopped
22 - 1 garlic clove, minced
23 - 1 tbsp olive oil
24 - 1 tbsp lemon juice
25 - Salt and pepper to taste
→ Garnishes
26 - Fresh parsley or dill, chopped
27 - Lemon wedges
# How to Make It:
01 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
02 - Heat olive oil in a saucepan over medium heat. Add the rice and stir for 1 minute until lightly toasted. Pour in water and salt, bring to a boil, then cover, reduce heat to low, and simmer for 12 to 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
03 - Combine Greek yogurt, grated and squeezed cucumber, chopped dill, minced garlic, olive oil, lemon juice, salt, and pepper in a bowl. Stir thoroughly until smooth and well blended. Cover and refrigerate until ready to serve.
04 - Preheat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and grill for 5 to 6 minutes per side, until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
05 - Divide the fluffed rice among four bowls. Arrange sliced grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta over the rice in sections. Spoon tzatziki generously over the top and finish with fresh parsley or dill and lemon wedges.
# Expert Insights:
01 -
- The marinade does all the heavy lifting, so even on exhausted weeknights the chicken turns out juicy and deeply flavorful.
- Everything components in one bowl means easy cleanup and even easier weekday lunches grabbed straight from the fridge.
02 -
- Squeezing the grated cucumber completely dry is the single step that determines whether your tzatziki is thick and luscious or a sad puddle.
- Letting the chicken rest before slicing keeps every bit of juice inside the meat instead of running across your cutting board.
03 -
- If you have time, marinate the chicken the night before because the flavor deepens dramatically with a longer rest in the fridge.
- Toasting the rice in olive oil for that one minute before adding water is a small step that adds a subtle nutty flavor most people never expect.